Common Names: Ginger
Parts Used: Rhizome
Collection:Rhizomes may be dug up in the fall after the leaves have died back
Chemical Constituents: Volatile oil, sesquiterpenes, oleo-resins, starch, protien, lipids, amino acids
Actions: Choleretic, chalagogue, thermogenic, digestive stimulant, circulatory stimulent, anti inflammatory, diaphoretic, anti thrombotic, anti cholesterol, anti emetic, rubefacient, vasodilator, anti spasmodic, carminative, emmenagogue, antioxidant
Traditional Uses: Detoxification, reduce brain fog, muscle & joint pain, swelling, lower blood pressure, improve circulation, speed up metabolism, increase libido, digestive issues, heart burn, cardiac function, nausea
Precautions: Ginger can cause increased absorption of drugs, and can cause a reduction in proper absorption of iron and fat soluble vitams A, K, E, D.
Profile: Ginger is a spicy/peppery tasting herb cultivated for it rhizomes, or root like fingers. Dating as far back as the Han Dynasty, ginger has been used both as medicine and in the culinary arts.
Raw the Rhizome is often sliced or grated and used fresh in marinades or sauteed with veggies. It may also be sliced in thin strips or cubes and pickled, candied or used to make syrups.
When dried the volatile oils become stronger and more pungent. The dried herb can be powdered and used in baking.
Herbs & Spices to pair with: Basil, Cinnamon, Cardamom, Nutmeg, Cilantro, Coconut, Garlic, Lime, Lemon grass, Mint, Orange. Scallions, Turmeric
Check out some delicious recipes using ginger here